This photo for Blue Cheese Butter from the California Milk Advisory Board is a perfect example of how I think a photo should come together. The client explained the recipe, concept and mood in our pre-pro call which gave me time to source a complementary surface, linen and plate. When we put everything on set, I was able to capture this image which shows the food as the star and the props in merely supporting roles. The recipe is below so you can make this at a summertime gathering, or you can visit Bistro Liaison in Berkeley to try more of Chef Todd Kneiss’ explorations.
Pt. Reyes Blue Cheese Butter from Bistro Liaison
Makes 3 ¾ cups, enough for twenty-four steaks.
12 ounces unsalted butter, softened
12 ounces Pt. Reyes blue cheese, crumbled
½ cup plus 1 tablespoon chopped Italian parsley
½ cup minced shallots
1 tablespoon freshly grated lemon zest
3 tablespoons freshly squeezed lemon juice
Fine sea salt and freshly ground black pepper
24 New York, Rib-eye, or filet-mignon steaks, grilled to desired doneness
Combine the butter, blue cheese, parsley, shallots, lemon zest, and juice in the bowl of a stand mixer fitted with the paddle attachment. Pulse to begin to incorporate. Season to taste with salt and pepper. Increase the speed to medium, and then to medium high, scraping the sides and bottom occasionally until well combined, about 5 minutes.
Keep at room temperature.
Just after removing the steaks from the grill, spoon a large dollop (about 2 ½ tablespoons) onto each, and serve immediately.
Here are some other favorites that we've shot recently for CA Milk Advisory Board: